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In Reply to: Re: Comptetition Butt Prep Method posted by Utah Jake on December 27, 2011 at 17:48:05:
Oh boy, I can see it now - these picky BBQ judges faced with crunchy brisket edges and burnt rib ends. Pork and chicken would take care of itself.
We cooks would never get anything over 5 in brisket or ribs LOL
Isn't is sad though - I've helped at judging classes - and KCBS instructs the "cooks" as to what to cook - and kind of how - and it's far from competition quality - so really - what should we expect from judges?
Robert in Garden City
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